Tomahawk with Butter Beans, Clams, Porcini, Asturian Cider & Smoked Butter

Serves 2 | Prep 20m | Cook 30-35m

A luxurious dish combining a rich Duroc pork tomahawk with creamy butter beans, succulent Galician clams, earthy porcini mushrooms, and the delicate smokiness of Asturian cider butter. Optionally, the tomahawk can be brined in cider beforehand for extra depth of flavour.

Ingredients

- 1 Duroc Tomahawk Steak
- 1 Jar Burcol Butter Beans
- 1 Pack Galician Clams
- Handful of Porcini Mushrooms
- Rooftop Smoked Butter
- 33 cl Bottle Asturian Cider
- 2 Banana Shallots
- 2 Bay Leaves
- 2 Garlic Cloves
- ½ Fennel Bulb
- 2 Tomatoes, deseeded, skinned and diced
- Chopped Chives, to finish
- Olive Oil, for cooking
- Salt, to taste

Method

Prepare the pork: Score the fat on the back of the tomahawk with a sharp knife. Rub the steak with olive oil and salt.
Sear the tomahawk: In an oven-proof pan, sear the steak first on the fat side to render the fat. Fry on both sides until golden. Add the smoked butter and baste the pork well. Finish cooking the tomahawk in a pre-heated oven until desired doneness.
Prepare the beans and clams: Slowly fry the shallots, garlic and fennel in olive oil, ensuring they do not colour. Add the bay leaves, butter beans and half the bottle of cider. Simmer gently for 2–3 minutes, then add the clams and diced tomatoes.
Carve and serve: Remove the pork from the bone and slice. Finish the beans and clams with chopped chives and a drizzle of good olive oil. Serve the roasted pork on top of the beans and clams. Enjoy the remaining cider alongside the dish.

Chefs Notes

Brining the tomahawk in cider beforehand enhances flavour and juiciness. Do not over-colour the shallots and fennel to preserve their delicate sweetness. The smoked butter enriches the sauce and complements the earthy porcini and briny clams perfectly

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